Ensaladilla Rusa
This is a traditional Spanish dish, especially for the summer months. It is not as light as other dishes since it contains potatoes and mayonnaise (however I highly recommend ONLY using homemade mayonnaise made with extra virgin olive oil, which means that you basically have a superfood!!).
A small tapa of Ensaladilla Rusa is a great complement to a light lunch or dinner during the hot months. Especially after working out, to fully recover.
The flavor obtained from the homemade mayonnaise together with the fresh ingredients we add is outstanding, very unique. Furthermore, the sweet vegetables such as carrots and peas represent a great addition to satisfy any sugar cravings we may have. And finally, our protein, a high quality canned tuna in olive oil.
Ingredients (for 4 people):
• 2-3 organic potatoes
• 4 organic carrots
• 2 pastured raised eggs
• 20 olives (the type you like the best)
• 3 tablespoons of peas
• 2 cans of tuna in olive oil (for those who are Spanish enthusiasts, you can also use cans of Ventresca– Often considered “foie gras of tuna fish”, also known as Belly Tuna, is a tender and flavorful hand cut fillet that is packed by hand in easy to open cans)
• 2/4 of home made mayonnaise
• salt
• basil
Instructions:
Put all potatoes (clean and without peeling) to boil in a casserole with cold water. Peel the carrots and add them. Leave them boiling (both the potatoes and carrots) for 25 minutes. After 25 minutes boiling, add the eggs, 1 teaspoon of salt and leave everything boiling for 10 more minutes.
Drain the water and leave everything cooling. Put the carrots aside on a dish and peel the potatoes and eggs.
Slice the potatoes and eggs in small dices. Then slice the carrots in 4 quarters alongside. Then compile the pieces and cut them perpendicularly until getting little pieces.
Slice the olives in small pieces.
Introduce the potatoes, carrots, eggs, and olives in a big bowl, add the peas and the tuna in sprinkles. Add the mayonnaise and mix everything softly. Taste, add the salt as needed and serve. Decorate with a little bit of basil.
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Virginia